282 DIGESTION. 



rapidly, that a full meal, consisting of animal and vege- 

 table substances, may nearly all be converted into chyme 

 in about an hour, and the stomach left empty in two hours 

 and a half. The details of two days' experiments will be 

 sufficient examples : 



EXP. 42. April ^th, 8 A.M. St. Martin breakfasted on 

 three hard-boiled eggs, pancakes, and coffee. At half-past 

 eight o-' clock, Dr. Beaumont examined the stomach, and 

 found a heterogeneous mixture of the several articles 



slightly digested At a quartar past ten, no part of 



the breakfast remained in the stomach. 



EXP. 43. At eleven o'clock the same day, he ate two 

 roasted eggs and three ripe apples. In half an hour they 

 were in an incipient state of digestion ; and a quarter] past 

 twelve no vestige of them remained. 



EXP. 44. At two o'clock P.M. the same day, he dined 

 on roasted pig and vegetables. At three o'clock they were 

 half chymified, and at half-past four nothing remained but 

 a very little gastric juice. 



Again, EXP. 46. April Qth. At three o'clock P.M. he 

 dined on boiled dried codfish, potatoes, parsnips, bread, 

 and drawn butter. At half-past three o'clock examined, 

 and took out a portion about half digested ; the potatoes 

 the least so. The fish was broken down into small 

 filaments ; the bread and parsnips were not to be dis- 

 tinguished. At four o'clock, examined another portion. 

 Very few particles of fish remained entire. Some of the 

 few potatoes were distinctly to be seen. At half-past four 

 o'clock, he took out and examined another portion; all 

 completely chymified. At five o'clock stomach empty. 



Many circumstances besides the nature of the food are 

 apt to influence the process of clrvmification. Among them 

 are, the quantity of food taken; the stomach should be 

 fairly filled, not distended : the time that has elapsed since 

 the last meal, which should be at least enough for the 

 stomach to be quite clear of food : the amount of exercise 



